.Preheat oven to 400 degrees. In a shallow 4-quart casserole, combine broth and butter; place in oven while oven preheats to melt butter. In a large bowl, toss potatoes, turnips and parsnips with 1¼ ...

Set the oven or the Big Green Egg for indirect cooking with a convEGGtor at 400°F. Spread the pat of butter and olive oil in the cast iron skillet. Slice sweet potatoes, parsnips, and beets into thin ...

Serves 4 to 6 (easily doubled). Note: Use any mix of root vegetables you like and have available, but make sure they are sliced super thin. You can make this in advance and bake it right up to the ...

Here’s a hearty, vegetable gratin with a crunchy, cheesy topping. A gratin is a dish that has a cheese and breadcrumb crust. This is a one-pot vegetarian meal that can be made ahead and rewarmed. You ...

For this time of year when our minds are racing ahead to holiday menus, a vegetable gratin is something to keep in mind. For one thing, a gratin can usually be prepared at an earlier time, then baked ...

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Here’s a hearty, vegetable gratin with a crunchy, cheesy topping. A gratin is a dish that has a cheese and breadcrumb crust. This is a one-pot vegetarian meal that can be made ahead and rewarmed. You ...

I suggest making this comforting vegetable gratin the day before you plan to eat it, and then reheating and serving straight from the oven, said Blanche Vaughan. Like cooks and hosts, many dishes are ...